Boiling water seasoned with 1/4 cup kosher salt
Reserved lobster shells, oiled annatto seed, reserved onion 1/2, and fresh culantro.
2 ounces achiote oil (2 ounces extra-virgin olive oil with 1/2 teaspoon annatto seed -reserve oiled seeds for pasta water)
2 tablespoons butter, divided
1/2 thinly sliced Spanish onion (reserve other 1/2 for pasta water)
4 lobster tails cleaned and roughly chopped (reserve shells for pasta water)
Salt and freshly ground black pepper
2 cloves garlic, thinly sliced
2 Roma tomatoes, seeded and roughly chopped
1 bunch Spanish culantro: (you may substitute with fresh cilantro) 2 tablespoons chopped Spanish culantro, plus 1/2 teapsoon thinly sliced or chiffonade Spanish culantro, for garnish (reserve the rest for pasta water).
2 ounces white wine
1/4 teaspoon crushed red pepper
2 ounces quality chicken broth
8 ounces thin linguini or your favorite pasta